Cinnamon rolls with espresso glazing.

Last week I got the opportunity to make small sandwiches and treats for an event – something like catering. It was so much fun to think of recipes and try to figure out the quantities and go shopping and execute it. It’s a challenge to make snacks for 50 people but I might add that they were a hit! I blame it on these cinnamon rolls with Espresso glazing I made.

It wasn’t necessary to make something sweet too but knowing me (and the sweet tooth I am) you might have guessed that I jumped at the opportunity. But what do you make for 50 people that only eat with their hands? Of course a handy sweet snack that makes them want more.

So if you ever have to cater for many people (or need a sweet party snack recipe), these cinnamon rolls recipe is for you:

All you need is:

250 ml milk
– 1/ fresh yeast cube (7 g or the same in dry yeast)
– 140 g butter (at room temperature)
– 450 g flour
– 80 g sugar
– 45 g corn starch
– 1 pinch of salt
– 2 eggs
– 30 g brown sugar
– 2 tsp ground cinnamon

For the espresso glazing:
– 3 tsp Espresso
– 165 g powder sugar

Heat the milk in a put until lukewarm. Add the yeast and let it rest for 5 mins until bubbles appear. Meanwhile melt the butter. Put the flour, 50 g of the sugar, 40 of the corn starch and salt into the mixer and blend already. Stir in the milk, 80 g of the melted butter and 1 egg. Mix until it forms a smooth dough. Grease a bowl with some vegetable oil and add the dough. Let it rest for 2 hours in a warm place.

Meanwhile add the rest of the sugar, cinnamon, brown sugar and the 5 g of corn starch to the melted butter. Mix well until a smooth spread forms. Put it aside to rest and harden.

Preheat the oven to 220 °C. Take the risen dough (it should be about double the size) and add some flour to your working surface. Roll the dough to a square of the 5 mm thickness. Spread the cinnamon butter on top of the square and roll both sides inside 1/4 of the size. Spread the rest of the cinnamon butter on top and roll it into a tight roll. Cut small circles with a sharp knife and put them on a lined baking tray.

Bake them in the oven for 15 to 20 mins.

Meanwhile sieve the powder sugar for the glazing into a small bowl. Add the Espresso and stir well. The glazing should be runny but not drip too much.

Let the cinnamon rolls cool by the side. (Some little quality testing doesn’t hurt there – just to make sure they are as good as they look).

Now sprinkle the glazing on top. You can eat them now right away or let the glazing harden. These will last up to 3 days in an airtight container in the fridge.